Easy Broccoli Hummus is a creamy, flavorful vegan dip recipe that's perfect for meal prep and made with simple plant-based ingredients.
This versatile spread is great on sandwiches or unleavened bread, adding a nutritious and delicious twist to any snack or meal.
Love veggie hummus? Check out my beetroot hummus and roasted red pepper hummus versions.
Broccoli hummus completely surprised me the first time I tried it-I honestly didn't expect it to be this creamy, vibrant, and bursting with flavor.
I'm always experimenting with unique hummus flavors, from pea hummus to red lentil hummus or smoked paprika hummus, and broccoli hummus now tops my list.
It's perfect for spreading on homemade tortillas, scooping onto crackers, or enjoying straight with fresh veggies as a satisfying snack.
The flavor is rich and nutty, the texture luxuriously smooth, and that gorgeous green hue makes it as fun to eat as it is hearty.
The best part? It's perfect for meal prep-you just boil the broccoli for a few minutes, blend, and nd you have a protein-packed, make-ahead dip ready to elevate your lunches, snacks, or sandwiches all week.
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🥦Ingredients
- Broccoli: I boiled it for 3 minutes until tender; it blends smoothly and adds a vibrant green color.
- Chickpeas: Use cooked or canned chickpeas for a smooth, protein-rich base.
- Tahini: Adds a rich, nutty flavor and creamy texture.
- Garlic: Gives a bold, savory kick.
- Olive oil: Creates a smooth, luscious consistency.
- Lemon juice: Adds a fresh, tangy brightness.
- Salt & spices (cumin, black pepper): Bring warm, savory flavor.
- Water: Helps achieve a smooth, creamy blend.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🔪How To Make Broccoli Hummus
Step 1: Bring a pot of salted water to a boil, then reduce to medium heat. Add the broccoli florets and cook for 2-3 minutes, until tender and vibrant green. Remove with a slotted spoon and drain well.
Step 2: Add the cooked broccoli along with chickpeas, tahini, garlic, olive oil, lemon juice, water, salt, and spices to a high-speed blender.
Step 3: Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
📋Substitutions
- No tahini? Skip it and use a little extra olive oil or water to keep the hummus creamy.
- Oil-free option: Skip the olive oil and add a splash of extra water or a bit more tahini for creaminess.
- Garlic-free: Leave out the garlic or use a pinch of garlic powder for a milder flavor.
- Herb boost: Blend in fresh parsley, cilantro, or basil for a fresh, herby twist.
💡Marinela's Tips
- Don't overcook the broccoli: Keep it bright green and just tender to avoid a dull color and mushy flavor.
- Drain well: Excess water can make the hummus too thin, so let the broccoli drain completely before blending.
- Adjust the thickness: If your hummus is too thick, blend in a little water or olive oil, one spoonful at a time, until you reach your desired consistency.
❓Frequently Asked Questions (FAQ's)
Yes, frozen broccoli works well-just cook it until tender, drain thoroughly, and blend as usual.
Stored in an airtight container, it stays fresh for up to 3-4 days in the refrigerator.
Absolutely! You can substitute tahini with sunflower seed butter or simply skip it for a lighter version.
🍲More Hummus Recipes
📖 Recipe
Easy Broccoli Hummus
Equipment
- 1 Cooking pot
- 1 high speed blender
Ingredients
- 2 cups broccoli florets (boiled for 2-3 minutes, drained)
- 1 + ½ cups cooked chickpeas
- 2 tablespoons tahini
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1-2 garlic cloves minced
- ½ teaspoon cumin powder
- ½-¾ teaspoon salt
- 1 pinch black pepper
- ½ cup water
Instructions
- Bring a pot of salted water to a boil, then reduce to medium heat. Add the broccoli florets and cook for 2-3 minutes, until tender and vibrant green. Remove with a slotted spoon and drain well.
- Add the cooked broccoli, along with all remaining ingredients, to a high-speed blender.2 cups broccoli florets, 1 + ½ cups cooked chickpeas, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1-2 garlic cloves, ½ teaspoon cumin powder, ½-¾ teaspoon salt, 1 pinch black pepper, ½ cup water
- Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
Notes
- Don't overcook the broccoli: Keep it bright green and just tender for the best flavor and color.
- Drain well: Excess water can make the hummus too thin.
- Blend longer: Blend for 1-2 minutes for an ultra-smooth, creamy texture.
- Adjust the thickness: If too thick, blend in water or olive oil one spoonful at a time.
- Store in an airtight container in the fridge for up to 3-4 days.
- This recipe makes approximately 2 ½ cups of hummus.
Nutrition
If you try this broccoli hummus, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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